16 January 2010

Baked salmon with spiced chickpeas salad

A touch of spice can transform a plain old piece of fish into something of a masterpiece. Here I’m hoping to rub its effect on salmon but it would work immensely well on any other type of fish or chicken. This easy, healthy recipe can be prepared in a jiffy(15 mins)! So go on, get started!

Mix all the dry spices together in a bowl. Add the garlic and oil. Mix thoroughly and rub over the salmon fillets. Place in the refrigerator for at least one hour. I marinated the fish overnight, which I think is the best way to cook fish.

Place the chickpeas in a saucepan with the sliced ginger and turmeric. Cover with water and bring to the boil. Cook until tender. Strain off any excess water and leave to cool. Alternatively, any type of lentil will do well for the salad, so experiment!

Bake the salmon on high temperature (about 225c) for about 3-5 minutes. Its best when its crispy on the outside but juicy and pink on the inside, but feel free to cook it however you like.

For the dressing put the cumin, ground coriander, chilly powder, salt, garlic, lemon juice and extra virgin oil in a small bowl and mix thoroughly.

To the cooled chickpeas, add the spring onions, the red pepper, coriander leaves, mix gently and then add the dressing and mix gently once more. Pour the salad onto a plate and top with the salmon. Drizzle any of the salmon juices over and get stuck in!
Note: Go wild with the vegetables in the salad. Cucumber and baby potatoes will do fabulously well too!